CN105325889A - Apple meatballs and producing method thereof - Google Patents
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- CN105325889A CN105325889A CN201510627737.0A CN201510627737A CN105325889A CN 105325889 A CN105325889 A CN 105325889A CN 201510627737 A CN201510627737 A CN 201510627737A CN 105325889 A CN105325889 A CN 105325889A
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- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000581835 Monodora junodii Species 0.000 claims abstract description 5
- 235000015220 hamburgers Nutrition 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
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- 238000012163 sequencing technique Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 235000010987 pectin Nutrition 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 5
- 229920001277 pectin Polymers 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- 235000011090 malic acid Nutrition 0.000 abstract description 3
- 239000001630 malic acid Substances 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
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- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- -1 compound phosphate Chemical class 0.000 abstract 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 6
- 235000021317 phosphate Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000001497 healthy food Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses apple meatballs and a producing method thereof. The apple meatballs are prepared from the following raw materials in parts by weight: 40-50 parts of pork, 5-10 parts of chicken skin, 5-10 parts of fresh egg white, 5-8 parts of starch, 10-14 parts of apple, 3-5 parts of yellow cream, 2-3 parts of a raw ginger volatile oil, 0.1-0.5 part of compound phosphate, 1-3 parts of salt, 2-4 parts of sugar, 0.05-0.1 part of a dried tangerine or orange peel powder, 0.05-0.1 part of a green apple essence, 0.05-0.1 part of glutamine transaminase, and 5-8 parts of ice water. The apple meatballs and the producing method thereof have the following beneficial effects that the mouthfeel of the meatballs is improved, the peculiar smell of the pork is eliminated, people who do not love to eat the pork can accept the meatballs of the product, and the meatballs of the product are rich in malic acid, dietary fiber, pectin, collagen, polyphenols and other nutritional ingredients, have a good weight losing effect with frequent eating and better conform to pursuit of the modern people on health foods.
Description
Technical field
The present invention relates to a kind of burger and preparation method thereof, is a kind of apple burger and preparation method specifically.
Background technology
In recent years, along with the development of food service industry, quick freezing pill class liking deeply by consumers in general, is also more and more subject to the welcome of consumer.
Ball series products kind is on the market comparatively traditional, lack new meaning, particularly pork balls, not only containing pork peculiar smell, and the material such as dietary fiber, pectin in burger is less, cause human body more can absorb cholesterol in meat, thus easily cause obesity, be difficult to satisfied current people to the pursuit of healthy food.
The food of meat ball seldom adds fruit, the fruit that particularly fresh and water content is enriched, because add the fruit that enriches of water content compare drying fruit process for sterilizing is required more strictly, more complicated, not only to ensure the effect of sterilization, and ensure moisture as far as possible, have more succulence to make product.Application for a patent for invention (application publication number CN104305286A) discloses a kind of preserved fruit chicken balls and preparation method thereof, the preserved apple selected in raw material, the fruit of interpolation is dried product, more easily preserves, but so just can reduce product juice, affect the raising of overall mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of apple burger and preparation method, and apple burger is rich in the material such as dietary fiber, pectin, both nutritious, meets again the pursuit of modern to healthy food.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of apple burger, is made up of the raw material of following weight portion: pork 40 ~ 50 parts, cock skin 5 ~ 10 parts, fresh egg white 5 ~ 10 parts, starch 5 ~ 8 parts, apple 10 ~ 14 parts, 3 ~ 5 parts, yellow cream, Rhizoma Zingiberis Recens volatile oil 2 ~ 3 parts, composite phosphate 0.1 ~ 0.5 part, salt 1 ~ 3 part, sugar 2 ~ 4 parts, tangerine peel powder 0.05 ~ 0.1 part, 0.05 ~ 0.1 part, green apple essence, glutamine transaminage 0.05 ~ 0.1 part, frozen water 5 ~ 8 parts.
Present invention also offers the preparation method of above-mentioned apple burger, comprise the following steps:
A, Feedstock treating: choose raw material, with the fresh pork stripping and slicing of dicer by ice, twisted by cock skin with 6mm orifice plate meat grinder, freezing apple fourth is thawed for subsequent use;
B, cut and mix: Pork-pieces is put into cutmixer together with yellow cream, middling speed 1800r/min cuts and mixes 2 ~ 3min extremely without bulky grain, add composite phosphate middling speed again to cut and mix 1min, then salt is added, high speed 3600r/min cuts and mixes 2 ~ 3min to the fine and smooth and toughness of material, add fresh egg white again, 1800r/min cuts to fillings fine and smooth, viscosity strengthens, then the cock skin of strand system is added, 1800r/min cuts to cock skin without particle, add frozen water again, residue fines, essence, the first low rate mixing of starch is even, again 1800r/min cut 60 seconds even to fillings, finally add apple fourth and Rhizoma Zingiberis Recens volatile oil low speed 180r/min to cut and mix 3 ~ 5 points and make fillings,
C, shaping, boiling: fillings is shaping with forming machine, according to production requirement adjustment device parameter and moulded head size, finished product weighs 14 ~ 16g/, rounded, in production process, cleaning transmits the impurity such as material slag, dirt on zone face in time, and clears up the tamper in moulded head in time; Utilize two sections of boiling lines to carry out boiling, regulate the speed chain steaming pond to make leading portion scald pond temperature and control at 40 DEG C ~ 50 DEG C, boiling 15 ~ 25 minutes, back segment scalds pond temperature and controls at 80 DEG C ~ 100 DEG C, boiling 2 ~ 4 minutes, after making product center temperature reach 72 DEG C, and maintains more than 1 minute;
D, precooling: the ball cooked is sent into pre-cooling pond precooling, then rear spray 2 ~ 3 minutes are pulled out with pallet, spray frozen water, product center temperature is made to be down to 10 DEG C, then the ball after spray is sent into quick-frozen centrifuge, quick-frozen centrifuge temperature controls within 10 DEG C, rotates 2 ~ 4 minutes with 60r/min, the water on ball surface is dried, finally carries out quick-frozen;
E, quick-frozen packaging: product is carried out quick-frozen by the sequencing of process time, and quick freezing repository temperature remains on less than-25 DEG C, then packs.
Owing to have employed technique scheme, a kind of apple burger is made by raw materials such as pork, cock skin, fresh egg white, starch, apple, yellow cream, Rhizoma Zingiberis Recens volatile oil, composite phosphates; The fruital of apple can eliminate pork peculiar smell, is also rich in the materials such as malic acid, dietary fiber, pectin, can hinders the cholesterol in absorption of human body meat, and can not hinder the absorption to the protein be rich in animal flesh and several mineral materials in apple.
In preparation method of the present invention, cut when mixing, each batching adds several times, and the batching added at first is fully stirred, and the apple fourth low speed then added is mixed thoroughly, makes apple fourth can not by chopped, still full grains, and then the mouthfeel improving burger; In boiling step, utilize two sections of boiling lines to carry out boiling, and the temperature of front and back is different, be conducive to the degree accurately controlling boiling, avoid steaming not yet done or overcook, during rear rank boiling, after making product center temperature reach 72 DEG C, and maintain more than 1 minute, be as the criterion with product center temperature 72 DEG C, ensure that while boiling, reach the effect of sterilization, Rhizoma Zingiberis Recens volatile oil bactericidal and bacteriostatic effect compared with ginger is stronger, therefore greatly can improve the shelf-life of food.Apple and pork, cock skin, yellow cream, tangerine peel powder etc. are prepared burden and combines, both improve the mouthfeel of burger, eliminate the peculiar smell of pork, make the people not liking to eat pork can accept the burger of product of the present invention, the burger of product of the present invention is made again to be rich in the nutritions such as malic acid, dietary fiber, pectin, collagen, Polyphenols, often edible have good fat-reducing effect, more meets the pursuit of modern to healthy food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment
The preparation method of apple burger of the present invention, comprises the following steps:
A, Feedstock treating: choose raw material pork 5000g, cock skin 1000g, fresh egg white 1000g, starch 800g, apple 1500g, yellow cream 500g, Rhizoma Zingiberis Recens volatile oil 250g, composite phosphate 50g, salt 300g, sugared 400g, tangerine peel powder 10g, green apple essence 10g, glutamine transaminage 10g, frozen water 800g, with the fresh pork stripping and slicing of dicer by ice, twisted by cock skin with 6mm orifice plate meat grinder, freezing apple fourth is thawed for subsequent use;
B, cut and mix: Pork-pieces is put into cutmixer together with yellow cream, middling speed 1800r/min cuts and mixes 2 ~ 3min extremely without bulky grain, add composite phosphate middling speed again to cut and mix 1min, then salt is added, high speed 3600r/min cuts and mixes 2 ~ 3min to the fine and smooth and toughness of material, add fresh egg white again, 1800r/min cuts to fillings fine and smooth, viscosity strengthens, then the cock skin of strand system is added, 1800r/min cuts to cock skin without particle, add frozen water again, residue fines, essence, the first low rate mixing of starch is even, again 1800r/min cut 60 seconds even to fillings, finally add apple fourth and Rhizoma Zingiberis Recens volatile oil low speed 180r/min to cut and mix 3 ~ 5 points and make fillings,
C, shaping, boiling: fillings is shaping with forming machine, according to production requirement adjustment device parameter and moulded head size, finished product weighs 14 ~ 16g/, rounded, in production process, cleaning transmits the impurity such as material slag, dirt on zone face in time, and clears up the tamper in moulded head in time; Utilize two sections of boiling lines to carry out boiling, regulate the speed chain steaming pond to make leading portion scald pond temperature and control at 50 DEG C, boiling 18 minutes, back segment scalds pond temperature and controls at 95 DEG C, and boiling 3 minutes after making product center temperature reach 72 DEG C, and maintains more than 1 minute;
D, precooling: the ball cooked is sent into pre-cooling pond precooling, pre-cooling pond water temperature 20 ~ 25 DEG C, pre-coo time is 50 ~ 60 seconds, makes product center temperature be down to 45 ~ 50 DEG C, then rear spray 2 ~ 3 minutes are pulled out with pallet, spray frozen water, makes product center temperature be down to 10 DEG C, then the ball after spray is sent into quick-frozen centrifuge, quick-frozen centrifuge temperature controls within 10 DEG C, rotate 2 ~ 4 minutes with 60r/min, the water on ball surface is dried, finally carries out quick-frozen;
E, quick-frozen packaging: product is carried out quick-frozen by the sequencing of process time, and quick freezing repository temperature remains on less than-25 DEG C, after freezing 4 ~ 6 hours, makes the outbound below-18 DEG C of the central temperature of product, then packs.
A kind of preserved fruit chicken balls that application for a patent for invention (application publication number CN104305286A) is announced and preparation method thereof preserved fruit chicken balls of being made as a control group 1, do not add other batchings of Rhizoma Zingiberis Recens volatile oil and the preparation method apple burger produced identical with embodiment as a control group 2, the apple burger made by the present embodiment is as experimental group, and three components does not carry out the contrast of shelf-life.
The method detecting the shelf-life is as follows:
(1) product of same batch of three groups is become 5 groups respectively, every group sample arranges 50 ~ 60, often organizes and is put in 5 chambers respectively;
(2) 5 chambers that three are organized are arranged 5 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C respectively;
Sample in (3) 5 DEG C is as reference group, and 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C is the test that accelerates the failure;
(4) three groups are all first observed sample from 45 DEG C, according to circumstances from 10 days, take out a contrast every day, when product starts to occur going bad, namely this group stops test, record the number of days starting to go bad respectively, the number of days that control group 1 starts to go bad is 15 days, and the rotten number of days recording 30 DEG C, 35 DEG C, 40 DEG C is successively 115 days, 58 days, 29 days; The number of days that control group 2 starts to go bad is 14 days, the rotten number of days recording 30 DEG C, 35 DEG C, 40 DEG C is successively 99 days, 50 days, 26 days, the number of days that experimental group starts to go bad is 18 days, and the rotten number of days recording 30 DEG C, 35 DEG C, 40 DEG C is successively 126 days, 61 days, 32 days;
(5) be that a gradient is through repeatedly testing with 10 DEG C, storage period/temperature when being T by formula q10=temperature is the storage period that (T+10 DEG C) is, calculate control group 1q10=115/29 ≈ 3.96, control group 2q10=99/26 ≈ 3.81, experimental group q10=125/32 ≈ 3.91;
(6) number of days × [q10^ (the gradient number of difference)] of the storage period of product when normal temperature (about 25 DEG C)=start to go bad, commercially available storage period=15 of control group 1 day × 3.96^ [(45-25)/10] ≈ 235 days, commercially available storage period=14 of control group 1 day × 3.81^ [(45-25)/10] ≈ 203 days, commercially available storage period=18 of experimental group day × 3.91^ [(45-25)/10] ≈ 275 days;
Shelf-life reduced temperature is as follows:
The indexs such as the apple burger that the preserved fruit chicken balls that a kind of preserved fruit chicken balls application for a patent for invention (application publication number CN104305286A) announced and preparation method thereof made makes with embodiments of the invention as a control group compares, every mouthfeel index scoring is as follows:
Show that the integrate score of control group is 75 points by upper table, the integrate score of experimental group is 93 points, and the succulence of experimental group and chewiness scoring particularly outstanding, not only juice is abundant more makes Fresh & Tender in Texture, fully ensure that chewiness.
The equipment used in the present invention is the common equipment of this area, does not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (5)
1. an apple burger, it is characterized in that, be made up of the raw material of following weight portion: pork 40 ~ 50 parts, cock skin 5 ~ 10 parts, fresh egg white 5 ~ 10 parts, starch 5 ~ 8 parts, apple 10 ~ 14 parts, 3 ~ 5 parts, yellow cream, Rhizoma Zingiberis Recens volatile oil 2 ~ 3 parts, composite phosphate 0.1 ~ 0.5 part, salt 1 ~ 3 part, sugar 2 ~ 4 parts, tangerine peel powder 0.05 ~ 0.1 part, 0.05 ~ 0.1 part, green apple essence, glutamine transaminage 0.05 ~ 0.1 part, frozen water 5 ~ 8 parts.
2. a kind of apple burger as claimed in claim 1, it is characterized in that, be made up of the raw material of following weight portion: pork 45 parts, cock skin 8 parts, fresh egg white 8 parts, starch 6.5 parts, apple 13 parts, 4 parts, yellow cream, Rhizoma Zingiberis Recens volatile oil 2.5 parts, composite phosphate 0.3 part, salt 2 parts, sugar 3 parts, tangerine peel powder 0.08 part, 0.08 part, green apple essence, glutamine transaminage 0.08 part, frozen water 6.5 parts.
3. the preparation method of a kind of apple burger as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
A, Feedstock treating: choose raw material, with the fresh pork stripping and slicing of dicer by ice, twisted by cock skin with 6mm orifice plate meat grinder, freezing apple fourth is thawed for subsequent use;
B, cut and mix: Pork-pieces is put into cutmixer together with yellow cream, middling speed 1800r/min cuts and mixes 2 ~ 3min extremely without bulky grain, add composite phosphate middling speed again to cut and mix 1min, then salt is added, high speed 3600r/min cuts and mixes 2 ~ 3min to the fine and smooth and toughness of material, add fresh egg white again, 1800r/min cuts to fillings fine and smooth, viscosity strengthens, then the cock skin of strand system is added, 1800r/min cuts to cock skin without particle, add frozen water again, residue fines, essence, the first low rate mixing of starch is even, again 1800r/min cut 60 seconds even to fillings, finally add apple fourth and Rhizoma Zingiberis Recens volatile oil low speed 180r/min to cut and mix 3 ~ 5 points and make fillings,
C, shaping, boiling: fillings is shaping with forming machine, according to production requirement adjustment device parameter and moulded head size, finished product weighs 14 ~ 16g/, rounded, in production process, cleaning transmits the impurity such as material slag, dirt on zone face in time, and clears up the tamper in moulded head in time; Utilize two sections of boiling lines to carry out boiling, regulate the speed chain steaming pond to make leading portion scald pond temperature and control at 40 DEG C ~ 50 DEG C, boiling 15 ~ 25 minutes, back segment scalds pond temperature and controls at 80 DEG C ~ 100 DEG C, boiling 2 ~ 4 minutes, after making product center temperature reach 72 DEG C, and maintains more than 1 minute;
D, precooling: the ball cooked is sent into pre-cooling pond precooling, then rear spray 2 ~ 3 minutes are pulled out with pallet, spray frozen water, product center temperature is made to be down to 10 DEG C, then the ball after spray is sent into quick-frozen centrifuge, quick-frozen centrifuge temperature controls within 10 DEG C, rotates 2 ~ 4 minutes with 60r/min, the water on ball surface is dried, finally carries out quick-frozen;
E, quick-frozen packaging: product is carried out quick-frozen by the sequencing of process time, and quick freezing repository temperature remains on less than-25 DEG C, then packs.
4. the preparation method of a kind of apple burger as claimed in claim 3, is characterized in that: in described steps d, pre-cooling pond water temperature 20 ~ 25 DEG C, and pre-coo time is 50 ~ 60 seconds, makes product center temperature be down to 45 ~ 50 DEG C, then pulls rear spray out with pallet.
5. the preparation method of a kind of apple burger as claimed in claim 3, it is characterized in that: in described step e, in quick freezing repository, cooling time is 4 ~ 6 hours, makes the outbound below-18 DEG C of the central temperature of product.
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|---|---|---|---|
| CN201510627737.0A CN105325889A (en) | 2015-09-28 | 2015-09-28 | Apple meatballs and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510627737.0A CN105325889A (en) | 2015-09-28 | 2015-09-28 | Apple meatballs and producing method thereof |
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| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
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2015
- 2015-09-28 CN CN201510627737.0A patent/CN105325889A/en active Pending
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| CN105901528A (en) * | 2016-04-19 | 2016-08-31 | 范保军 | Apple-core beef ball and preparing method thereof |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN105942270A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Meat balls with soft and crisp mouth feel and preparation method of meat balls |
| CN105995987A (en) * | 2016-05-25 | 2016-10-12 | 吴立超 | Apple dietary fiber pill and preparation method thereof |
| CN105995987B (en) * | 2016-05-25 | 2019-03-08 | 吴立超 | Apple dietary fiber ball and preparation method thereof |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN106261896A (en) * | 2016-08-11 | 2017-01-04 | 吉林农业大学 | A kind of compound pork balls and preparation method thereof that lies fallow |
| CN108041480A (en) * | 2017-12-15 | 2018-05-18 | 河南科技学院 | A kind of pomace polysaccharide burger and preparation method thereof |
| CN108041480B (en) * | 2017-12-15 | 2021-11-16 | 河北工程大学 | Apple pomace polysaccharide meatballs and making method thereof |
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Application publication date: 20160217 |